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Análisis comparativo de las propiedades estructurales, fisicoquímicas y funcionales de las proteínas de anguila
Yixia Zhangli1, Yuhuan Luo1, Jingjing Xie1
1School of Food Science and Technology, Jiangnan University, Wuxi, China.
Journal of food science
|January 4, 2026
Resumen
No abstract available in PubMed .
Palabras clave:
Proteína de la anguilaAnálisis estadístico multivariadoextracción de proteínasFracción proteicaRelación estructura-funciónMás Videos Relacionados
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